Cauliflower Puree and Sausages
1 cauliflower, 300 ml whipping cream , 100 ml milk, salt, freshly ground black pepper and that’s it.
1. Cut the cauliflower head from the leaves and break into large florets. Chop up any stalk and drop into the pan with a few of the tender inside leaves of the cauliflower.
2. Pour over the milk and cream. Season generously, cover and simmer gently for about 10 minutes or until completely tender.
3. Remove from heat and leave to cool a little before whizzing up in a food processor or push the contents through a sieve. Check seasoning, reheat and serve with sausages or whatever you fancy…..
An idea…….Add more milk or water if you want to turn it into a soup.